Breakfast banana oat pancakes

Fuel your breakfast with this simple, 4- ingredient banana & oat pancake recipe.

Serve these little pancakes straight away with the topping of your choice. We like ours with Greek yoghurt, berries & raw honey or carob molasses and tahini caramel!



1 ripe banana

1 tbsp tahini (optional – use any nut butter instead or leave out completely)

125ml water or milk of choice

50g flour (½ cup)

50g oat flour, rolled oats blitzed in a blender, or use rolled oats (½ cup)

½ tsp baking powder

pinch of sea salt



Greek yoghurt

Raw honey, date molasses or carob molasses

Chopped nuts


Mash the banana with the tahini or nut butter (if using) in a bowl, with the help of a fork. Drizzle in the water or milk and mix to combine then stir in the rest of the ingredients, mixing thoroughly.

Fry on low-medium heat until golden brown on both sides. Serve right away or refrigerate, eat cold or heated up under a grill or in a toaster.